It turns out that most desserts call for butter. That's for good reason, of course. Butter is delicious, and most good food includes it - especially dessert. But a few weeks ago, I had to make a dessert, and there was no butter left at my house. I could have simply gone out to buy some, but I wanted to avoid schlepping two infants through the grocery store if at all possible. Plus, the chance that I'd come home with 20 other items except the needed butter was pretty high. I blame mommy brain for that.

Fortunately, I remembered a recipe I saw a while back for a simple microwave fudge. I forget a lot of things, but I can remember food! As luck would have it, I had all the ingredients in my pantry to make a swirled batch of fudge with white and semi-sweet chocolates...and I couldn't help but add a little coffee kick.

This recipe can easily be adapted, so play around with different chocolates and mix-ins! Try it with all dark chocolate and a bit of cayenne pepper, use almond extract instead of vanilla or mix in dried fruit instead of nuts. Or...just go to town and do all of the above!

Line an 8-inch square pan with parchment paper and butter the parchment. Set aside.

In a medium microwavable bowl, add the semi-sweet chocolate and 10.5 ounces of the sweetened condensed milk (3/4 of the can). Microwave for 3-5 minutes, stopping to stir if needed. When the chocolate is melted, quickly stir in the instant espresso and Kahlua until fully incorporated.

In a small bowl, mix together the white chocolate and the rest of the sweetened condensed milk (3.5 ounces). Microwave 2-3 minutes, or until chocolate is melted. Stir in the vanilla extract

Pour the semi-sweet chocolate mixture into the prepared pan. Drizzle the white chocolate over it. Run a knife through the chocolates to swirl them. Top with a handful of chopped almonds, if desired.

Refrigerate for about an hour, or until hardened. Cut into squares and serve.